Alfajores Recipe

"Sweets for my sweet, sugar for my honey; I'll never ever let you go"  from Sweets for my Sweet by The Drifters

Hello!  We are still in February, the month of love, the shortest month of the year.  Did you celebrate Valentine's Day?  Do you hate #ValentinesDay?  I've been married for many years now, and there have been times when we just didn't bother celebrating. Maybe we've been married for too long, maybe it fell on a Tuesday...  

This past Valentines Day I read several posts from single friends against this particular celebration of love.  And yes, I know, it's all about the marketing and marking up the price of chocolates and roses.  But I've said it before, there is nothing wrong with buying roses on February 18th, they will still be appreciated.  So why restrict the celebration of love to one day or one type of love.  Life is too short to put restrictions on LOVE!

If you associate love with sweetness like I do, here is a great recipe for Alfajores.  If you've never tried them, they are a South American sandwich cookie filled with caramel.  Oh yeah! That spells L-O-V-E in my dictionary.

Mix the flour, cornstarch and powder sugar in a bowl.  Incorporate the butter until you have an oatmeal-looking mix.  Add cold milk little by little while mixing it in, until your dough comes together.  This should feel like a pie crust dough or sugar cookie dough.  Make a ball with your dough, and cover it with plastic wrap.Let your dough rest in the refrigerator for thirty minutes.  

Then, work in batches.  Take a piece of dough, roll it out and cut circles with a small glass of a round cookie cutter.  Bake the rounds for 12 minutes in a 300 degree oven.  The circles should stay white.  Let them cool.

Take some caramel and spread it on a cicle.  Cover with another cookie, making a sandwich.  If you get creative you can make them in heart shapes as an extra way to show your love.  Last step, but very important one, sprinkle with powder sugar and enjoy!

Arrivederci for now,

Fresh Pasta Recipe

“I was 32 when I started cooking; up until then, I just ate.”  Julia Child

Whether you are missing Italy, wishing you could be there or just really hungry, do not despair, a  dish of fresh pasta will have you instantly feeling happy or like Italians say: Felice.  This post started with my dissatisfaction with the the local spaghetti found at my grocery story.  After living in Italy for three years and coming back to America, it was hard to even have the courage to try Italian food here and be disappointed.  So, after the all-Italian U.S. Open final (tennis, for those who don't follow the sport) I was ready to celebrate with an Italian dinner, simple but good.

As in many other times, where I wasn't able to find the food I craved in a strange country (read bagels in Sri Lanka or pizza in China), I decided to try to make fresh pasta at home.  If you are interested in eating clean or un-procesing your food give making home-made pasta a try, it's not that difficult.  Here is how to do it:

You can make as much or as little as you want.  For each egg, use 100 grams of flour.

1. Start by pouring the flour on a clean surface and making a volcano.
2. Crack your eggs in the hole of the volcano you just made.  Add the pinch of salt.
3. Take a look at your volcano and strengthen the sides that are too thin.
4. With a fork, start by gently whisking the eggs incorporating the sides of the flour volcano, bit by bit.  There are tons of videos on how to do this.
5.  Once the wet egg/flour mixture starts getting harder to move, drop the fork and start mixing the ingredients with your hands.  Make a ball of the dough and start kneading for 15 mins.

6. Let your ball rest for 30 minutes covered in plastic wrap.
7.  Take you dough and in a floured surface use a rolling pin to start flattening it until you reach a 1/2  millimeter thickness.  Or use a pasta machine to roll your pasta out to the desired thickness (use small chunks of dough, not the whole ball).  Let your final pasta dry for around 20 minutes after sprinkling a little bit of flour on top and covering it with a plastic wrap.

With the sheets of pasta, depending on what you do with them, you can get, lasagna sheets, tagliatelle, fettuccine, ravioli, even bow ties (make a small rectangle and pinch it in the middle).

That day I made baked lasagna and it was over before I could take a picture of it.  I hope you give this recipe a try.  I messed up the first batch letting my eggs escape the volcano too soon, the second time I did better.  Don't give up, the results are super yummy!

Arrivederci for now,

Things to Do While in Rome: Testaccio Market

"But before we can radically reshape the world, we need to shop.”  John Green

Let's get it out right away, I love markets, food markets that is.  If you really want to get to know a city and its people, go to the local market and observe how the microcosmos of a neighborhood work.  Growing up in South America, my Saturday morning routine included a visit to the market with my mother, you always got the best deals and came home with baskets full of treasures, and fresh fish.  A market can be a bit intimidating, vendors are loud especially if the place is crowded, but no other spot is so full of life and real city scenes than the market. 

If you are coming to Rome, make sure you carve some time to visit the Testaccio market.  Testaccio is a Roman neighborhood on the south west of the city center.  Many connoisseurs say Testaccio is one of the few Roman neighborhoods that has kept its original "flavor", where you do not see many tourists and life is like that of a small town.  To get to the Testaccio market, take the Metro B to the Piramide stop from where you'll have a ten minute walk to reach the market.

This market can be a one-stop-shop as you do not only find fresh produce but you'll also find great deals in shoes, bags, belts, vintage cooking ware; basically anything your heart desires and more. 

If you love food, I would encourage you to join the Taste of Testaccio eating tour, that will take you around the neighborhood with a stop at the Testaccio Market.  The stories I learned about many of the vendors made me love this place even more.

If you are there around lunch or dinner time, a couple restaurants I can recommend are Angelina at Testaccio and Flavio  al Velavevadetto, both great at making the typical Roman dishes (don't know what the typical Roman dishes are? click here!)

Hope you have the chance to visit this charming part of #Rome!

PS. Keep your eyes open and see if you can spot the cool street art around Testaccio...

Arrivederci for now,

From Me To You

“The meaning of life is to find your gift. The purpose of life is to give it away.”  Pablo Picasso

Gift giving is something many of us associate with birthdays and Christmas, at least I know I do. But in reality we should not have to wait for a certain date to share a gift with those we love.  And I am really enjoying the trend of "paying it forward", when people do something nice for a complete stranger without expecting anything in return.  The world is so crazy right now, that those on the side of peace, love and tolerance, need to step up our game and give more of us to the world.

There are people who are natural givers, including my sister-in-law and my friends Rosi.  No matter how busy they are and how hard life is at a particular moment, they always find time for others and in my opinion, there is no better gift to give than your time and your presence.

But going back to my recurrent theme of all things Italian, I wanted to share with you how much I appreciate gift giving in Italy, as many people still give culinary presents to each other.  And I'm not talking about a box of chocolates they picked up at the store, I'm talking about jellies and preservers, garlic-flavored olive oil and spicy pepperoncino, all home made.  I can only imagine the amount of time and work it took the cook to peel, cut, process and bottle a preserve.  I don't care if I get onion jelly in a jar that used to hold tomatoes, I don't care if the presentation is not as fancy as the one from the store.  Home-made-with-love is the only label I really care about.  (PS. have you every tried onion jelly? yummo!!)  And all the jars used for these culinary presents are reused and recycled.

A couple of weeks ago, when the season for lemons was in full swing, we received a whole bunch of organic lemons from a friend of ours.  Son#2 made tons of lemonade and I baked my friend Laura's Lemon Cake, but my husband really wanted to try making home-made Limoncello.

So today, from me to you, here is my Hubby's Limoncello recipe:

Peel the lemons making sure you are only taking the yellow part of the peel (leave the white part behind, it will make your limoncello bitter).  Pour the alcohol in a big glass container and add the lemon peel.  Leave the concoction to macerate for 11 to 15 days.  Shake the container every day.  After your long wait, make a syrup with water and sugar (bring the water to a boil, pour the sugar and mix until it dissolves) let it cool completely.  Pour your alcohol mix through a strainer or cheese cloth to get rid of the lemon peel.  Add your alcohol mixture to your cool syrup.  Mix well. Pour your home made Limoncello into glass bottles and keep it in the freezer.  Enjoy a chilled shot glass after dinner.

Arrivederci, and pay it forward whenever you can!

Learning About Food

“This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!” Julia Child

One of the joys of living in Italy has been learning more about food.  The way Italians prepare their food accepting nothing but the best ingredients is something we should all learn from them, as food can make you sick or it can be your best medicine.  I will certainly take with me the fact that the closer you are to the source of your produce, the better your food will taste.  And the cleaner your food is (less processed), the healthier you'll be.

I've had the pleasure to meet Rita, an Italian friend who runs a county-style restaurant where she also gives cooking lessons to those foreigners crazy about Italian food, like me.  I've learned lots of good cooking tips from Rita, but her passion for eating unprocessed foods when mother Earth gives them to you, is in my opinion the best lesson to take away.

In Italy they respect the cycles of the earth, and the produce you find available at the markets is what's in season in Italy at the moment.  If you are American, you've probably been spoiled by having every fruit or vegetable available to you whenever you want it.  You just have to come to accept that produce travels from far away places to end up at your table.  But, have you ever really considered when was your produce harvested and how long has its trip been before reaching your table?

"Farm to table" is not a trendy concept here in Italy,  it's a way of living, and my friend Rita, lives by this principle as she grows her own vegetables or finds sources as close to her as possible.  Needless to say, her cuisine is divine.  If you are in Rome and have enough time to escape the city for a countryside lunch or brunch, look her up: A Casa Di Rita.  You won't regret it.  And if you live in Rome, check out her cooking lessons, they are the best!

Arrivederci for now,

If Life Gives You Lemons....

"A person cooking is a person giving.  Even the simplest of food is a gift" Laurie Colwin

Life has given me lemons...literally!  Lemons are in season at the moment in Italy and I was lucky enough to get a sack of organic lemons from a friend who grows them (click here to read the health benefits of lemons).  After thinking what to do with all those lemons (other than lemonade) I remembered my friend Laura had given me a lemon cake recipe, that has now become part of my collection of recipes from around the world.   The cake was a big hit with my kids and other friends started asking for the recipe.  So here it goes,

1 1/2 cups of flour

1/2 teaspoon of baking soda

1/2 teaspoon of baking powder

1/2 teaspoon of salt

3 eggs

1 cup of sugar

2 tablespoons of butter; softened

1 teaspoon of vanilla extract

1 teaspoon of lemon extract

1/3 cups lemon juice

1/2 cup of vegetable oil

Combine flour, baking soda, baking powder and salt in a bowl.  In another bowl, mix eggs, sugar, butter, vanilla, lemon extract and lemon juice.  Pour dry ingredients into wet ones, mixing and blending until smooth.  Add oil and mix a little more.  Pour the batter into a well greased 9x5 inch loaf pan.  Bake at 350 F (180 C) for 45 minutes or until a toothpick inserted into the center of the cake comes out clean.

Lemon Icing: 1 cup of powder sugar, 2 tablespoons of milk, 1/2 teaspoon of lemon extract.  Combine all ingredients and frost the cake after it has cooled.  Let the icing set before slicing the cake.

Enjoy!!

Something else we are thinking of doing with our organic lemons is Limoncello, an after dinner liquor from the Sorrentine Peninsula that is simply amazing.  If all goes well, I will share the recipe in a following post.

Arrivederci for now,

Italian Food: Where to Order Your Favorite Italian Dishes

"They have preserved the conditions of preparing food, handed down through generations, and have come to know them as expressions of their families." Bill Buford, Heat

We all know Italian food it's amazing, then why on earth do I hear many people saying they came to Italy and didn't really get an extraordinary meal?  I think I know the answer.  They are ordering the wrong dishes in the wrong places.

So let's back up a little.  Italian food is very regional, meaning the dishes you find in one part of Italy are not necessarily what you would want to order in another region.  They are specialized in their cuisine as it mostly involves very local ingredients.  Here is the deal for those of you planning to visit Italy and would like to have an out-of-this-world experience when it comes to food.  Of course this will require you to be a bit open-minded and willing to order something you may not have had in mind.

The tip of the day: order your dishes according to your location, be adventurous and you will be rewarded with an amazing meal.  So here is they list of regions and the dishes they're known for:

When in Rome (Region: Lazio) order the following:

• Spaghetti All'Amatriciana (red sauce with pig cheeks bacon that tastes just like bacon)
• Spaghetti Cacio e Pepe (like a local mac and cheese with pepper)
• Spaghetti Alla Carbonara (pasta with egg, pecorino cheese and the pig cheek bacon)
• Carcciofi alla Giudia (artichokes jewish style)
• Abbacchio alla Romana (roman baby-lamb)

When in Florence (Region: Tuscany) order the following:

• Bistecca Alla Fiorentina (Florence-style steak)
• Ribollita (soup with beans and chard)
• Pappa al Pomodoro (local bread soaked in tomato sauce)

When in Venice (Region: Veneto) order the following:

• Baccalà Mantecato (creamed baccalà)
• Sarde in Saor (Sardines Ventian-style with raisins)

When in Genova (Region: Liguria) order the following: 

• Troffie al Pesto (short fresh pasta with pesto sauce, their local specialty)
• Anything al Pesto
• Farinata (Chickpea flour bread, kinds of like a corn bread consistency)

When in Milan (Region: Lombardia) order the following:

• Agnolini di Carne in Brodo (small meat-stuffed pasta in broth)
• Risotto (typical Milanese dish)
• Tortelli Alla Zucca (pumpkin-stuffed ravioli)
• Cotoletta Alla Milanese (breaded chicken breast)

When in Bologna (Region: Emilia Romagna) order the following:

• Tagliatelle al Ragu (the real name for spaghetti Bolognese)
• Piadina (flat bread with any local ham)
• Lasagna al Forno (baked pasta layered with meat sauce)
• Anything with balsamic vinegar reduction
• Polpettone (meatloaf)

When in the South of Italy and anywhere near the ocean, always go with seafood and fish.

When inlands, something with mushrooms (funghi) is always good.

When in doubt order Spaghetti al Pomodoro (tomato sauce) or Spaghetti aglio olio (pasta with oil and garlic). And Naples=Pizza.

Hope you have a wonderful trip to Italy and that you get to try their amazing dishes and remember their fresh and intense flavors for years to come.  If you live in Rome and are looking for international food, click here for a list of non-italian restaurants.

And that is all for today.  Buon Apettito 

10 Things You Need to Know Before Eating in Italy

“Watching Italians eat (especially men, I have to say) is a form of tourism the books don't tell you about." Barbara Kingsolver

Let's talk about one of my favorite subjects: Italian food.  Having tried "Italian" cuisine around the world, I have to say it does not compare to eating real Italian food IN ITALY.  Italians love to break rules, unless we are talking about food, then their rules are very strict as they don't like to deviate from tradition.  So, I'm going to share 10 things I've learned and that you should know before eating in Italy:

1. Have your breakfast standing: Regular Italian breakfast consist of coffee and a croissant, locally called "cornetto".  Since it will take you about two seconds to drink your shot of espresso, Italians usually have their coffee standing at the coffee bar.  If you sit at a table and wait to be served, you will be charge quadruple the price. Beware!

2. Is it lunch time yet?: Don't show up at a restaurant before 12:30, they will not be ready.  

3. Order in Order: There is a specific order when it comes to eating Italian food.  If you order out of that specific order, you may be frown upon or else.  So here is the order:

• Antipasto: Is the appetizer 
• Primi: Is your pasta dish
• Secondo: Is you your meat/chicken/fish dish which can be ordered at the same time  as the side dishes; normally you will have to order your sides (called "contorni" in Italian) as they don't come with the meat dish.
• Dolce: Is is your dessert

Now, you don't have to order all the courses, just make sure you don't order a Secondo first and then and antipasto.

4. Do not mix and match: Food in Italy is approached with the same devotion as a religion. Do not mix and match when it comes to food in Italy.  If you order a pasta dish as a Primi (first course) and a chicken dish as a Secondo (second course) DO NOT put your chicken and your pasta in the same plate!! All you need to know is that it's a sin ;)

5. Ranch, what is "Ranch"?: When it comes to salads you will not find several pre-mixed dressing options.  Most likely your only option will be bottles of Olive Oil and Vinegar at your table, and salt and pepper.  You are expected to season your own salad to taste.  Sorry, only Italian-style in Italy.

6. Dishes you won't find: Italians around the world have allowed themselves to be creative and break the rules that are so strict in their country of origin.  However, no matter how much you search for them you won't (easily) find: Spaghetti and Meatballs, Spaghetti with chicken legs, Pasta Alfredo, pasta with everything but the kitchen sink on it.  Their dishes are usually built with a few "extremely good" ingredients.

7. The real meaning of Pepperoni: In Italian the word Pepperoni means Bell Peppers, so if you order a "Pepperoni" pizza, you'll get red bell peppers as a topping.  If you want an American pepperoni pizza try "Pizza alla Diavola" which comes with a spicy salami on top.  It's yummy, you will not be disappointed. 

8. Is it dinner time yet?: No. If you are looking to dine at 6:00 pm, you're out of luck, it's not dinner time until around 8:00 pm.  If you are starving, you can try an Aperitivo, a drink which comes with little munchies, kind of like happy hour.

9. Now it's dinner time: Same rules apply as at lunch time.  Ah, and no need to tip a percentage of the meal, a couple of Euros will do.  Waiters receive a salary and are not dependent on the tips to make a living.  

10. The best part of it all: Take your time! Enjoy your meal! Have some wine! Eat out on the terrace if the weather is nice.  Nobody will rush you out, they will not bring you the bill as soon as your food is on the table, they will not even bring it what you are taking your last bite.  You can linger for as long as you want, talk, laugh and take it all in.  Lower the RPMs and enjoy your real Italian food experience.

Arrivederci for now,

Eating Real Food, Staying Healthy

"Your body was meant to run on good food: fruits, vegetables, lean protein, and lots of water. Eat good food!” Tom Giaquinto

I just finished watching a documentary called "FedUp" and mamma mia!  how sad it is to see the way people's poor eating habits affect their health and most importantly that of their children.  Let me back up for a second and explain my observations about the American obesity epidemic after living overseas for so long.

We've been living abroad for a while now and every time we went back to the U.S. it was impossible not to notice how America has changed over the last decades.  It was like seeing a child after a few years and noticing how much he has grown.  Our perception of America was heightened by the fact that we were not living in it and seeing it get larger every day.

I noticed our compatriots' growing waist size by realizing that every time I went back to the U.S. and bought a pair of jeans I had to reach for a smaller size even though my body was certainly not getting smaller.  Portions at restaurants were getting so overwhelmingly large, we had a hard time finishing any meal.  I had to order only one plate of the kid's menu and split it between my two boys and even then, I had leftovers to take home.  Soon, I also started splitting meals with my husband.  At the grocery store, choosing fruits and vegetables was always more expensive than buying processed foods.

This is how real food looks like, no wrappers, no brands!

Another simple observation was the super scientific fact that every time I went back to the U.S. I gained weight.  That is a recurrent comment from most visiting foreigners.  They laugh about the super large sizes found in the U.S. and talk about how much they love America's junk food.  Their advantage is that they get to go back home, eat better food and loose the weigh efforlessly.  Americans are in that respect "trapped".  The movie #FedUp opens your eyes on the subject.  I highly recommend it to every person living in America.   Hopefully you'll make better choices when it comes to what you put in your body.

A point that was highlighted at the end of the movie was that cooking home meals from real ingredients was basically the answer, and I couldn't agree more.  So, to be consistent with my wish to eat better in order to be healthy and to teach my kids to eat real food, I try to learn fun recipes and involve my kids in the cooking process.

I learned this recipe from a Japanese friend of mine, and it was approved by my teenagers.  So here it goes:

                                Nikumaki

• Buy thinly sliced meat (you can look for carpaccio meat);
• Cut carrots and string beans into long finger-size strips;
• Steam the veggies;
• Lay the meat flat and season it with salt pepper;
• Place the veggies on one end of the meat and roll;
• Once you finished rolling all your meat, season the outside of your rolls and sprinkle flour on top; 
• Pan fry them, making sure all sides are fully cooked.
• The veggies inside are already cook so you are looking to brown the meat which only takes a minute when it is carpaccio meat (very very thin).

This part is my spin on the recipe:

• Take the rolls out of the pan and set aside.  Add chopped onion or scallions to the hot pan;
• Cook until translucent;
• Season with salt pepper and a splash of soy sauce, stir for a couple of minutes;
• Pour onions over rolls and serve.  You just made Nikumaki!

Serve with a side of rice and salad.

Enjoy! And don't forget to eat real food, make the time to cook at home and reap the benefits.  Do you have a healthy recipe to share?